Mushroom Salad With Parmesan Crisps & Artichokes

This mushroom salad with Parmesan crisps and artichokes is next-level amazing! It’s a fresh, zesty, and crunchy delight that’s vegetarian-friendly, gluten-free, and low-carb. Perfect for a quick lunch or a show-stopping side!

Mushroom Salad With Crispy Parmesan and Artichokes
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Jump to: ℹ️ Overview | 🛒 Ingredients | 📷 How To Make | 👩‍🍳 Recipe Tips 🥗 Serving Suggestions | 📝 Full Recipe Card | 🍽 More Fun Salads

This salad is inspired by a memorable dish I had in Sydney and has become a favourite among friends and family.

  • Crunchy golden Parmesan crisps, tender fresh mushrooms, and artichokes with a zingy dressing – lots of umami and tangy flavours!
  • Vegetarian-friendly, gluten-free, low-carb(ish), and healthy.
  • It’s a unique salad as you don’t often use fresh mushrooms but trust me, you gotta try it! I love the Parmesan crisps as a textured twist.

👩‍🍳 If you like this recipe, check out my pink grapefruit salad with avocado and halloumi or this creamy chicken mushroom salad called ‘Sherlock’.

Mushroom Salad With Crispy Parmesan and Artichokes
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What You’ll Need

Here is what you’ll need for this mushroom salad recipe. Find the full measurements in the recipe card below.

  • Salad Base: Watercress (or rocket/spinach), basically any leafy greens. I love watercress because it’s very nutrient-dense.
  • Veggies: Fresh button mushrooms (such as Swiss brown or cremini) and marinated artichoke halves.
  • Herbs: Mint leaves, lemon zest
  • For Parmesan Crisps: Parmesan cheese (or Pecorino) – this will be melted and browned into crisps.
  • Dressing: Olive oil, mayonnaise, lemon juice, garlic, honey, sesame oil, salt

How To Make This Mushroom Salad

Find the full recipe and nutritional information below. Here are some handy step-by-step photos.

  • Preheat oven to 200 C / 400 F. Prepare a baking tray with greased non-stick baking paper.
  • Spread grated Parmesan thinly on the baking paper. Bake for 5-6 minutes until melted and browned. Cool, then break into pieces.
  • Whisk together dressing ingredients: olive oil, mayonnaise, lemon juice, garlic, honey, sesame oil, and salt.
  • Arrange salad leaves on a platter and drizzle with dressing.
  • Add sliced mushrooms, artichokes, mint, and lemon zest on top. Drizzle with more dressing.
  • Top with Parmesan crisps.
Mushroom Salad With Crispy Parmesan and Artichokes
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    Recipe Tips

    • Add some roasted red peppers or avocado for extra flavour and texture. For extra protein, you can add cooked chicken or chickpeas.
    • Use a silicone baking sheet for easy removal of Parmesan crisps
    • Feel free to mix in different mushroom varieties like shiitake or portobello.

    Serving Suggestions

    Serve this salad as a light lunch or as a starter for a dinner party. Pair it with a glass of crisp white wine for an extra touch of elegance.

    More Fun Salad To Try

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    Mushroom Salad With Crispy Parmesan and Artichokes
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    Mushroom Salad With Parmesan Crisps & Artichokes

    Prep Time: 20 minutes
    Cook Time: 15 minutes
    Total Time: 35 minutes
    Author: Irena Macri
    Servings: 2 servings
    Course: Salad
    Cuisine: Modern Australian
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    No ratings yet
    Calories: 325kcal
    Fresh mushrooms, zesty artichokes, and crispy Parmesan come together in this Mushroom Salad with Parmesan Crisps and Artichokes. A unique and healthy twist for your salad game!


    • 40 g Parmesan cheese or Pecorino, 1.5 oz.
    • 100 g watercress or rocket or spinach, 3.5 oz.
    • 100 g button mushrooms such as Swiss brown or cremini, 3.5 oz, wiped and thinly sliced
    • 4 marinated artichoke hearts sliced thinly
    • 10 mint leaves thinly sliced
    • Zest of 1/2 lemon

    For the dressing

    • 1 tbsp olive oil
    • 1 tbsp mayonnaise
    • 1 tbsp lemon juice
    • 1/2 garlic clove finely grated or chopped
    • 1 tsp honey
    • 1/2 tsp sesame oil
    • Pinch of salt


    • Preheat the oven to 200 C / 400 F. Place a piece of non-stick baking paper greased with a little coconut oil over a flat oven tray. A silicone baking sheet is also highly recommended, as it’s easy to peel the crisps from.
    • Grate the cheese and spread over the baking paper in a thin layer (see image). Bake for about 5-6 minutes, until completely melted and lightly browned. Remove from the oven and cool before peeling the crisp layer away, breaking it into smaller pieces (you may need to use a spatula or a knife to slide in underneath).
    • In the meantime, prepare the rest of the ingredients and whisk together the dressing.
    • Arrange the salad leaves on a large platter and drizzle with some of the dressing. Arrange the mushrooms and artichokes over the top, scatter the mint and drizzle with a little more dressing. Finally, top with the Parmesan crisps.


    Storage tips: Store leftovers in an airtight container in the fridge for up to two days. Keep the Parmesan crisps separate to maintain their crunch.
    Ingredient tips: You can use simple white button mushrooms or Swiss brown, which are a little darker. Any leafy greens can be used. Add cooked chicken or chickpeas for extra protein, or avocado for added healthy fats.


    Calories: 325kcal | Carbohydrates: 12g | Protein: 11g | Fat: 26g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 17mg | Sodium: 717mg | Potassium: 385mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2829IU | Vitamin C: 45mg | Calcium: 330mg | Iron: 1mg
    Keywords: Artichokes, Mushrooms, Parmesan, salad recipes
    Tried this recipe?Mention @cookedandloved or tag #cookedandloved
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    Irena Macri
    By Irena Macri

    About the author: Hi, I’m Irena Macri. I share delicious recipes that I have cooked and loved. I am a published cookbook author, have been food blogging for over 10 years and have a Diploma in Nutrition. You will find many healthy recipes as well as my favourite comfort food. More about me here | Subscribe to my newsletter and freebies

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    1. Wow, Irena Macri, your mushroom salad with Parmesan crisps and artichokes sounds absolutely divine! The blend of textures and flavours is truly inspiring.
      Keep up the fantastic work!

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